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    You are in: Home / Recipes / Roasted Chicken, Artichoke, Feta and Orzo Salad Recipe
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    Roasted Chicken, Artichoke, Feta and Orzo Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    love2ck's Note:

    Colorful and easy salad to make in advance to serve chilled or room temperature. Using rotisserie chicken limits cooking to boiling pasta. Transports easily. Has a "Greek" flavor, but not traditional. Easily modified for size of group or individual tastes. Add other vegetables (mushrooms, zucchini) as desired. I'm always asked where I bought the salad, I'm assuming that's a compliment.

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    1. 1
      Whisk dressing ingredients together.
    2. 2
      Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
    3. 3
      Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
    4. 4
      Add 2 TB pasta water to remaining dressing.
    5. 5
      Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
    6. 6
      Toss with remaining dressing before serving.

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    Ratings & Reviews:

    • on June 10, 2009


      Great salad. I did add Dijon mustard to the dressing and I added spinach tortellini, red pepper and heart of palm to the salad itself, for more veggies and color.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Chicken, Artichoke, Feta and Orzo Salad

    Serving Size: 1 (232 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 419.7
    Calories from Fat 221
    Total Fat 24.5 g
    Saturated Fat 5.9 g
    Cholesterol 74.1 mg
    Sodium 414.1 mg
    Total Carbohydrate 23.8 g
    Dietary Fiber 3.4 g
    Sugars 2.5 g
    Protein 26.1 g

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